Steps

1. (Plain Type) Place 50ml of Coconut Oil in a heatproof bowl.
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2. Heat in a 600W microwave for 30 seconds until the coconut oil is transparent. (Key Tip! If using a 500W microwave, heat for an additional 10-20 seconds. If the coconut oil is solid, shave it to measure 50g and microwave for about 1 minute.)
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3. Add 30g of Kinako and 25ml of Maple Syrup to the heated coconut oil and mix well until smooth. (Key Tip! To prevent separation and lumps of kinako, mash them thoroughly while mixing. Liquid syrup can be used as a substitute, but granular sweeteners like granulated sugar are difficult to dissolve and should not be used.)
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4. Once mixed, pour into silicone molds. (Key Tip! Silicone molds are soft, so pour them onto a tray before transferring to the refrigerator to prevent them from losing their shape.)
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5. Chill in the refrigerator for 1 to 2 hours until firm.
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6. Once chilled and firm, gently remove from the molds. (Key Tip! Using silicone molds makes them easy to remove. They will melt if left at room temperature, so be sure to store them in the refrigerator.)
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7. (Arrangement Type) In a separate heatproof bowl, place 50ml of Coconut Oil and heat in a 600W microwave for 30 seconds until transparent.
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8. Add 30g of Kinako and 20ml of Maple Syrup to the heated coconut oil and mix well until smooth.
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9. Once smooth, add 20g of Granola and mix thoroughly.
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10. Scoop into silicone ice cube trays or other molds using a spoon.
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11. Chill in the refrigerator for 1 to 2 hours until firm.
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12. Once chilled and firm, gently remove from the molds.
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